0 from 0 votes
Triple Layer Pumpkin Chocolate Chip Cake
Author: Gaby Dalkin
Ingredients
For the Cake
  • 2 cups all purpose flour
  • 1 1/2 tsp cinnamon
  • 3/4 tsp ginger
  • 1/2 tsp allspice
  • 1/2 tsp cloves
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup unsalted butter room temperature
  • 1/2 cup brown sugar
  • 3/4 cup white sugar
  • 1 large egg
  • 2 tsp vanilla extract
  • 1 cup pumpkin puree
  • 1 1/2 cups chocolate chips plus 1/2 cup extra for topping
For the Topping
  • Cream Cheese Frosting recipe below
  • Chocolate Truffles recipe below
  • Store bought honeycomb
For the Chocolate Truffles
  • 15 ounces bittersweet chocolate finely chopped
  • 5 tablespoons unsalted butter
  • 3/4 cup heavy cream
  • 2 tablespoon light corn syrup
  • 1/3 cup coffee liquor
For the Cream Cheese Frosting
  • 4 oz cream cheese at room temperature
  • 1/4 cup butter at room temperature
  • 4 cups powder sugar
  • 1 tablespoon heavy cream
  • 2 teaspoons vanilla bean paste
Instructions
For the Cake
  1. Preheat your oven to 350 degrees F.
  2. In a large bowl, combine the flour, cinnamon, ginger, allspice, cloves, baking soda and salt. Give the dry ingredients a quick whisk and then set this mixture aside.
  3. In a large stand mixer, combine the butter, white sugar and brown sugar. Turn the mixer on medium high and cream together the butter and sugars, making sure to scrape down the sides so everything is incorporated. Add the egg, vanilla and pumpkin and combine. Add the dry ingredients into the mixer and mix until the dry mixture is just combined. Add in 1 1/2 cups of the chocolate chips and mix to combine.
  4. Spray 3 6-inch baking rounds with non-stick baking spray. Divide the mixture into the baking pans and level it out. Sprinkle on the remaining chocolate chips.
  5. Bake for 30-35 minutes and then remove from the oven. Let cool before turning out from the baking rounds. While cooling - make the chocolate truffle
For the Chocolate Truffles
  1. Place chocolate in a heat safe bowl. In a medium sauce pan combine heavy cream, butter and corn syrup and place over med high heat. Bring to a simmer and pour over the chocolate. Let this sit for 1 min then slowly stir until the mixture is fully combines. Stir in coffee liquor. Cover and place in the refrigerator for 30 mins.
  2. To make the truffles, use 1/3 of the chocolate mix and scoop out different size balls, you can use a small ice cream scooper for a teaspoon, roll in dutch process cocoa and refrigerate till ready to assemble the cake.
  3. When ready to assemble the cake fill a piping bag fitted with a 1/2 inch round tip with remaining 2/3 of the chocolate. Place one cake layer on serving plate and pipe a spiral starting from the inside out on the first layer, use an offset spatula to smooth it out. Place the second cake layer on top and repeat smoothing it out with the off set spatula. Place the 3rd and last layer on top and make sure the sides are even and the cake is level.
  4. At this point you can fill in any side gaps with the chocolate creating a smooth side. Place cake in the refrigerator while you make the cream cheese frosting.
For the Frosting
  1. Combine the cream cheese, butter and powdered sugar in a large stand mixer and whip for 4-5 minutes. Add the heavy cream and vanilla bean paste and continue to whip until smooth. Remove and use to frost.
  2. Place 1/3 of the frosting on the top of the cake and work the frosting to the sides with an offset spatula. Drag the frosting down the sides to the cake plate, and continue all the way around. Remember you want about a 1/4 inch thick later on top and a very thin coating on the sides. Use the offset spatula to scrape the sides and remove excess frosting.
  3. Place in fridge till you are ready to decorate.
  4. Decorate with honeycomb, chocolate truffles, olive branches, gold dragees or any holiday candy you like!